Creamy Mushroom & Garlic Pasta
Serves: serves 4
  • 1- 8ounce Box Banza pasta or any pasta of your choice
  • Garlic 5 cloves minced (approx 3 Tbs)
  • Vegan Butter or Olive Oil 3 Tablespoons
  • White Wine ⅓ cup *I used Sauvignon Blanc (or vegetable stock)
  • Arrowroot or Cornstarch 4 Tablespoons
  • Soy or Almond Milk 1¾ cup
  • Nutritional Yeast 5 Tablespoons
  • Vegan Parmesan Cheese ¼ cup + more for sprinkling on final dish
  • Mushrooms 1½ cup sliced
  • Frozen Peas 1 cup
  • Salt & Pepper to taste
  1. Prepare the pasta while you make the sauce as follows:
  2. Saute the garlic with the vegan butter or oil
  3. Add the mushrooms and cook for 2 minutes on high heat
  4. **See note above the recipe for updated EASIER way to make this!
  5. Remove the mushrooms to the side and add the wine to the garlic & butter and then cook on medium high heat until it has reduced by half, about 3 minutes
  6. Add the arrowroot and whisk smooth as possible then add the milk and whisk, it will be clumpy
  7. Transfer to a high speed blender and add the nutritional yeast, salt, pepper and parmesan cheese, blend smooth
  8. Transfer back to the saute pan and cook over medium high heat until bubbly and thick (you can adjust if it is too thick by adding more milk)
  9. Adjust the seasonings and add the mushrooms and peas and the cooked pasta
  10. Serve immediately with more Parmesan cheese and optional smoky crispy coconut bacon recipe here
Pasta dish can be stored for up to 1 week in an airtight container and can be reheated over low heat in a saute pan with a small amount of milk added for creaminess and to bring back the consistency
Recipe by Gretchen's Vegan Bakery at